Thursday, February 28, 2008

Sunny Lemon Muffin

After baking the coconut macarons and I had lots of egg yolks left over.So the next day,I baked some Lemon and Poppyseed Muffins with 4 egg yolks and an egg.The outcome wasn't that bad.The texture are quite moist and fluffy.But according to bakers egg yolk contains all the cholesterol and the fat.I think once awhile having high amount of fats is ok though.Actually I can use some egg whites powdered(also called meringue powder)to mix with it but I don't have this.Besides that I also can use the egg yolks for pie shell but I was abit lazy to make it.Before I make this muffin,I thought the result would be crumbly.Luckily it's not!I just remember that pound cake is made with only yolks.Well,maybe next time.

6 comments:

Lady Vanilla said...

I loveeee......Cupcakes,i can eat 5or 6 medium size cupcakes per day...he..he
They are also very well received if serve at high tea party !

Sweetiepie said...

oh that's seems like me.:)

Hungry Hamster said...

the cupcakes look really fluffy! Looks like it's sponge base or something:) ~yummy~

Thanks for dropping by

Health Freak Mommy said...

Oh yup, your muffins look really fluffy and soft, wish I cld try them too. Coconut macaroons? Wah, you're a great baker eh?

Sukkimi said...

Your cupcake looks light and fluffy,
Can share recipe?
Thanks

Sweetiepie said...

Sukkimi-Maybe i added too much egg yolks in the cake batter.That's why it's very fluffy and soft.I just added 4 egg yolks and an egg,60g sugar and 50ml oil.Beat everything for 5-7 mins.Lastly add the 70g flour and mix well.:)